Pastizzi maltesi alla ricotta (Pastizzi tal-Irkotta)
Pastizzi tal-irkotta Pronuncia: pas-TEET-see tal-ir-KOT-ta
I pastizzi sono i amati pasticcini sfogliati di Malta, il più delle volte ripieni di ricotta condita e cotti al forno fino a diventare croccanti e dorati. Si mangiano durante tutto il giorno, soprattutto come colazione veloce o spuntino, spesso con il caffè. La sfoglia è stratificata e croccante, mentre il ripieno di ricotta rimane morbido e delicato, profumato di prezzemolo e pepe nero. Questa versione casalinga prepara una semplice sfoglia rough puff e la riempie generosamente. Sono migliori caldi appena sfornati.
Pastizzi maltesi alla ricotta (Pastizzi tal-Irkotta)
Pastizzi tal-irkotta
Pronunciato pas-TEET-see tal-ir-KOT-ta
- Porzioni
- 4
- Prep
- 45 min
- Cottura
- 25 min
- Totale
- 1 h 10 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Rough puff pastry
Ricotta filling
To finish
Preparazione
Whisk the flour and salt in a large bowl. Add the cold butter cubes and toss until coated, then pour in the ice-cold water and mix with a table knife until a shaggy dough forms.
Turn the dough onto a lightly floured surface, pat into a rough rectangle, wrap, and chill for 20 minutes.
Roll the dough into a 10 x 6-inch (25 x 15 cm) rectangle. Fold it into thirds like a letter, rotate the dough, and repeat the rolling and folding twice more, chilling for 15 minutes if the butter starts to soften.
Mix the ricotta, egg, parsley, 1/2 tsp salt, and pepper in a bowl until just combined; set aside.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the chilled pastry on a floured surface to about 1/8 inch (3 mm) thick and cut into 4-inch (10 cm) squares.
Spoon about 1 1/2 tbsp (25 g) ricotta filling into the center of each square. Fold the pastry diagonally over the filling to make a triangle, press out any air, and crimp the edges firmly with a fork.
Brush the tops with the egg wash and arrange on the baking sheet, leaving 1 inch (2.5 cm) between them. Bake for 20-25 minutes, until puffed, deep golden, and crisp at the edges.
Cool on a rack for 5 minutes before eating; the filling stays hot.
Varianti regionali
For the other classic Maltese filling, cook split peas until soft, mash them with sautéed onion, salt, and pepper, and use in place of the ricotta; these are pastizzi tal-piżelli.
Note del cuoco
- Drain the ricotta in a sieve for 30 minutes if it looks wet; a dry filling keeps the pastry crisp.
- Work quickly and keep the pastry cold; chill the filled triangles for 10 minutes before baking if the kitchen is warm.
- For a glossy, crisp finish, brush only the pastry tops with egg wash and avoid letting it drip down the cut edges.
Servire con
Warm with black coffee or tea as a snack or light breakfast.
Preparazione in anticipo e conservazione
Baked pastizzi keep 2 days in an airtight container; reheat at 350°F (175°C) for 5-7 minutes. Unbaked pastizzi freeze well on a tray, then bag; bake from frozen, adding 5 minutes.
